One of the simplest summertime dishes I can think of is also one of the most delicious: Caprese salad, which originated on Capri in the Italian region of Campania. The red, green and white colors of a classic Caprese salad represent the colors of the Italian flag. And, unlike in this country, no self-respecting Italian would even THINK about putting balsamic vinegar on a Caprese salad, which is traditionally dressed simply with olive oil.
- 4 ripe tomatoes, preferably heirloom
- 1 lb. fresh mozzarella, preferably made from buffalo milk
- 1 handful fresh basil leaves
- Sea salt
- Freshly ground black pepper
- First quality extra virgin olive oil
- Slice cold mozzarella into ¼ inch thick slices.
- Slice the tomatoes into ¼ inch thick slices
- Sprinkle the tomatoes generously with salt.
- Arrange the tomato slices, mozzarella and whole basil leaves on a serving platter so they slightly overlap.
- Sprinkle with pepper and a little more salt, then drizzle olive oil onto the salad and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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